Strawberry Dutch Baby
If you're looking for a special pancake to whip up for breakfast or brunch, try making a Strawberry Dutch Baby Pancake. This airy summer treat is easy to make and perfect for enjoying strawberries in a fun new way.
Equipment
- 9 in Cast Iron Skillet
- Handheld Mixer or Baloon Whisk or a Blender
Ingredients
- 120 ml milk full-fat, ideally
- 3 eggs large
- 60 g plain flour all-purpose flour
- 1 tablespoon caster sugar optional
- ¼ teaspoon salt
- 2 tablespoon unsalted butter
For Strawberry Compote:
- 200 g strawberries
- 1 tablespoon sugar
Instructions
- Preheat the oven to 230°C Fan. Whilst it is preheating, place the cast iron skillet into the oven - you want it very hot.
- Whisk the eggs, sugar and milk together in a large mixing bowl. Add the flour and salt, and whisk to combine. If you're using a blender, you can place all the ingredients in it and blitz everything into a better (about 30 seconds). Make sure to scrape the sides of your blender midway through.
- When your cast iron skillet is hot, take it out of the oven, and drop the butter into it. Swirl it around until the butter melts.
- Immediately pour the batter into the skillet and place it back into the oven for 20 minutes.
- In the meantime, make the strawberry compote. Slice the strawberries into a small saucepan. Add the sugar and a tablespoon of water. Set over low-medium heat and cook, stirring occasionally until strawberries soften and the compote thickens slightly (it should take about 10-15 minutes).
- Take your Dutch baby out of the oven. It should be puffed up with climbing crispy edges.
- Spoon the strawberry compote and some creme fraiche or Greek yogurt and serve.
Video
Nutrition
Calories: 191kcalCarbohydrates: 20gProtein: 7gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.2gCholesterol: 139mgSodium: 207mgPotassium: 192mgFiber: 1gSugar: 7gVitamin A: 423IUVitamin C: 29mgCalcium: 72mgIron: 1mg
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